Lemon Herb Chicken Thighs with a Crispy Bacon Gravy

8 each bone-in chicken thighs
SIDS SALT & PEPPER to taste
rice bran oil, as needed
2-3 tbsp all-purpose flour
Pinch of chilli flakes, to taste
1 lemon, zested
¼ tsp SIDS CRAZY LEMON
Bacon-Apple Cider Gravy:--
4 slices, thick cut bacon, sliced into 1 cm pieces
½ cup diced yellow onion
2 garlic cloves, chopped
340 ml bottle of dry hard cider
2 cups warm chicken stock, divided
2 lemons, divided
3-4 sprigs of fresh thyme
2 sprigs of fresh rosemary
SIDS SALT & PEPPER to taste

Preheat oven to 220˚C.
Prepare chicken thighs, seasoning skin-side generously with SIDS SALT & PEPPER. Heat a large fry pan over medium-high heat, drizzle with oil and sear thighs, skin side down until caramelized, about 3-5 minutes. Dust chicken thighs with flour and generously season with SIDS SALT & PEPPER, chilli flakes, SIDS CRAZY LEMON and lemon zest. Flip thighs over and “fry” flour into rendered chicken fat for 2-3 minutes, remove chicken thighs and set aside while preparing gravy.
For the Gravy - Add bacon to pan, cooking until crisp and scraping up caramelized bits. Add onions and garlic to the pan, cooking until just tender and fragrant, about a minute. Slice 1 lemon into wedges and scatter around the pan along with fresh herbs, cook for another minute. Deglaze with cider and simmer until reduced by half. Stir in hot chicken stock and bring to a simmer.
Return chicken thighs to the pan, skin side up, nestling into the gravy. Zest remaining lemon over chicken and season with SIDS SALT & PEPPER, and chilli flakes. Pop into the oven to roast until crispy, about 20 minutes until juices run clear. Serve straight out of the pan, garnishing with sliced lemon and fresh herbs.